Apricot Angel Squares
Kathryn Barczi
ingredients
Crust- 2 cups all-purpose flour
- 2 TBSP sugar
- 1/4 tsp salt
- 1/2 butter, softened
- 1/4 cup heavy cream
- 1 1/2 cups apricot preserves
- 2 TBSP lemon juice
- 1 1/2 cups firmly packed brown sugar
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 cup light corn syrup
- 1/4 cup butter, softened
- 4 eggs
directions
- 1
1. Heat oven to 350 degrees. In medium bowl, combine all crust ingredients; mix until coarse crumbs form. Press in bottom of ungreased 13x9-inch pan. Bake at 350 degrees for 10 minutes. Cool.
- 2
2. Meanwhile, in small saucepan, combine preserves and lemon juice; heat over low heat, stirring until well blended. Set aside.
- 3
3. In large bowl, combine all topping ingredients; beat 3 to 4 minutes or until light and fluffy. Spread preserves mixture over baked crust. Pour and spread topping mixture evenly over preserves mixture.
- 4
4. Bake at 350 degrees for 40 to 45 minutes or until top is deep golden brown. Cool 15 minutes. Cut into squares; serve warm.
Source: Kathryn Barczi
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews